Tangy and bright Cranberry Orange Sauce is delicious served on everything from ice cream to sandwiches!
Cook like a gourmet chef and impress everyone with this super simple, homemade recipe. The citrusy sauce is made with orange juice, cranberries, and orange liqueur for a combination of tangy and sweet that will tickle the taste buds!
This post may contain affiliate links. Please read my disclosure policy.
Follow Our Zesty Life on Pinterest for more great recipes and ideas!
PIN this Cranberry Orange Sauce recipe to your SIDE DISHES Board!
We Love Cranberry Sauce With Orange
- We love how easy to make this cranberry orange sauce is, but it tastes super special!
- With just 6 ingredients and a fast cook time, what’s not to love!
- The Grand Marnier Liqueur gives it a deep and complex flavor.
- It’s the best sauce for jalapeno or cranberry meatballs. Or use it as a new twist to the traditional cranberry sauce for Thanksgiving.
Ingredients and Variations
THE JUICE – Freshly squeezed orange juice is recommended for this recipe because it gives this sauce a delicious, tangy taste. If fresh oranges are not available, then use unsweetened orange juice.
CRANBERRIES – Fresh or frozen cranberries will work well. Once cranberries are added to the sauce, they can be crushed with a wooden spoon for a smoother consistency if you like.
ORANGE LIQUEUR – Grand Marnier or Cointreau is the preferred liqueur for this recipe. Although orange liqueur is optional, it adds an unmistakable depth of flavor to the sauce.
How To Make Cranberry Sauce
This sauce is so simple to make:
- Bring orange juice and sugar to a boil (per the recipe below).
- Add the cranberries, zest, and cinnamon to the pan until it comes to a boil again.
- During the last minute, add the liqueur and stir. Remove from heat and allow to cool.
To make in the Instant Pot:
- Pour all the ingredients into the Instant Pot, except for the liqueur
- Seal the steam release button
- Cook on high for 2 minutes. Then turn the Instant Pot off
- When all the steam has been released, then open the lid
- Add the liqueur and stir. Adjust the sugar to taste
Tips and Tricks
- Remember to add the liqueur at the last minute of cooking, stir and then remove from heat. Liqueur comes to a boil quickly and can burn easily. When it is removed from the heat and as it cools, the sauce will thicken and become jellied.
- Taste the cranberry sauce. If it isn’t sweet enough, then add sugar 1 teaspoon at a time until it reaches the desired sweetness.
- And don’t forget to remove the cinnamon stick!
What To Do With Leftover Cranberry Sauce
How long does cranberry sauce last? Leftovers will keep in the refrigerator for up to two weeks.
Can you freeze cranberry sauce? Yes! It can be frozen and will keep its flavor for up to 2 months.
Other ideas for leftovers? Try it alongside an Easy Turkey Pot Pie, or scoop some into a turkey wrap or rollup. Use it as the berry sauce component in Baked Brie With Berries. But the best way to use it is as the jelly topping on classic peanut butter toast! Bon Appetit!
Other Easy Sauces To Try!
- Instant Pot Rhubarb Applesauce– quick and easy recipe.
- Spicy Chocolate Sauce – delicious and different!
- Instant Pot Applesauce – perfect to add to your everyday.
Homemade Cranberry Orange Sauce
- 1 cup orange juice freshly squeezed preferred
- ½ cup sugar
- 12 ounces cranberries fresh or frozen
- 1 teaspoon orange zest zest of one orange, optional
- 1 cinnamon stick
- 1 ounce orange liqueur like Grand Marnier or Cointreau, optional
- Add orange juice and sugar to a medium saucepan. Bring to a boil on medium heat.
- Add cranberries, orange zest if using, and cinnamon stick. Bring to a boil again. Reduce heat and simmer for 10-12 minutes, stirring occasionally. If you prefer smaller pieces of cranberry, break up with the wooden spoon as you stir. Add orange liqueur if using, during the last minute of cooking, and stir.
- Remove from heat. Remove cinnamon stick if desired. Cool completely to thicken, then refrigerate.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.